Red Velvet Marble Loaf
This creamy, soft, and buttery red velvet marble loaf has a perfect melt-in-your-mouth spongey layer, topped with a luscious, creamy frosting. Entirely plant-based, it's a delightful treat for any occasion!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour 240 g
- 1 cup granulated white sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup dairy-free milk
- ½ cup vegan yogurt
- ¼ cup olive oil
- ¼ cup Violife Plant Butter
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the Red Marble:
- 1 tbsp cocoa powder natural, not Dutch processed
- ½ tsp red food dye
Frosting Ingredients:
- ⅔ cup Violife Cream Cheese
- ½ cup powdered sugar 50 g
- 1 tsp vanilla bean paste or vanilla extract
- Pinch of salt
Instructions
- In a small bowl, whisk together the dairy-free milk and apple cider vinegar. Set aside to curdle for a few minutes.
- In a large mixing bowl, whisk together the vegan butter, sugar, olive oil, vanilla extract, vegan yogurt, and the prepared vegan buttermilk.
- Add the flour, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter into two equal portions. To one portion, add the cocoa powder and red food dye, mixing until smooth. Leave the other portion plain.
- Line a loaf pan with parchment paper and grease it lightly with oil. Alternately spoon layers of the plain batter and red velvet batter into the pan. Use a knife to gently swirl the batters together to create a marble effect.
- Preheat the oven to 350°F (175°C). Bake the loaf for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the loaf is baking, whisk together the Violife cream cheese, powdered sugar, vanilla bean paste or extract, and a pinch of salt until smooth.
- Allow the loaf to fully cool before spreading the frosting on top. Slice and enjoy!
Notes
- For a richer red color, you can add more food dye to the red velvet portion of the batter.
- This loaf can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- If you prefer a different frosting, a simple glaze or vegan chocolate ganache can also be used.